This is a terrific healthy side dish that goes with everything.  The technique is one that I also use with beans - puree them with caramelized sweet onions.  It provides the sweetness and also creates a great texture.  The ginger adds both flavor as well as some heat - if you don’t want the heat, just use half of the recipe amount.

Ginger Butternut Squash

Serves 4

1 medium Butternut Squash
1 large sweet onion (Vidalia, Maui, etc.), chopped into large pieces
2 Tbls. olive oil
2 Tbls. grated fresh ginger

Preheat the oven to 375 degrees.  Cut the butternut squash in half, place cut side down onto a rimmed sheet pan and bake for about 50 minutes, until it is quite tender.  Scoop the squash out of the skin and place into a food processor.

In a saute pan, sweat the onions in the olive oil until caramelized without really browning them.  Add them to the food processor along with the grated ginger.

Puree in the food processor until smooth.  Serve warm.